Jen Yee: Switching Careers, Working Her Way Up & Loving Every Second

05/31/19 • 29 min

In this episode, we talk with Jen Yee, an award-winning and James Beard recognized pastry chef. Yee serves as Executive Pastry Chef for the notable Linton Hopkins and his hospitality group, Resurgens, with a focus on his flagship, Restaurant Eugene. She walks us through her career and recalls the moments that shaped her professionally.

In the episode we discuss:

Her path from architect to pastry chef
First job at Gordon Ramsey’s in London (and did she get yelled at?)
Working at a trendy Chinese tea salon in London
First pastry chef gig opening Charlie Palmer’s Aureole in NYC
SHO in NYC: what it was like working in a Michelin 2-star restaurant
Opening Andrew Carmelini’s Lafayette restaurant and bakery
Her process of developing desserts and being inspired by new ingredients
How she manages to maintain a personal life/work balance
And lots more!

In the episode we discuss:

Her path from architect to pastry chef
First job at Gordon Ramsey’s in London (and did she get yelled at?)
Working at a trendy Chinese tea salon in London
First pastry chef gig opening Charlie Palmer’s Aureole in NYC
SHO in NYC: what it was like working in a Michelin 2-star restaurant
Opening Andrew Carmelini’s Lafayette restaurant and bakery
Her process of developing desserts and being inspired by new ingredients
How she manages to maintain a personal life/work balance
And lots more!

Previous Episode

Jason Licker: Career Highlights, Lessons Learned & His Book "Lickerland"

In this episode, we talk with Pastry Chef Jason Licker as he walks through his career step-by-step and recalls the moments that shaped him professionally. Plus, the story behind his James Beard nominated book, Lickerland: Asian-Accented Desserts, and the process he followed for self-publishing.

In the episode we discuss:

Getting hired at the world renown Jean Georges Restaurant
Becoming a Pastry Chef at Metrazur for Charlie Palmer by 23
The once in a lifetime opportunity to move to China
His Iron Chef Show appearance - and hilarious story
Why he published his book Lickerland
The process he followed for self-publishing
And more!

Next Episode

Miro Uskokovic: The Rise to Executive Pastry Chef, His Evolution of Style & Thoughts on Sugar Alternatives

In this episode, we talk with Miro Uskokovic, the Executive Pastry Chef of Gramercy Tavern. Born and raised in Serbia, Chef Miro attended hospitality college, worked at a bakery in Indiana, then graduated from the Culinary Institute of America in 2010. He completed his externship in the savory kitchen at Wallsé, Chef Kurt Gutenbrunner’s flagship restaurant, where he met Jean Georges Pastry Chef Johnny Iuzzini, who trained him and eventually brought him to Jean Georges as Pastry Cook.

He moved up to Pastry Sous Chef, then Pastry Chef at Aldea, Chef George Mendes’ Flatiron restaurant, before landing at Gramercy Tavern in 2013. He was also the Opening Pastry Chef of Untitled from 2015 to 2017. Chef Miro’s contemporary American desserts are created out of a collection of personal memories and experiences, as well as international influence.

In the episode we discuss: